Friday, July 2, 2010

okay so i teased you with a picture of my cookies. and lets face it...there's a lot of choc chip cookie recipe's out there...but mine is a little different.or maybe its not.let me know if you've heard of this:

to make my chocolate chip cookies extra fluffy i substitute the sugar with one package of vanilla instant pudding.intrigued? okay give it a try!here's the recipe.

preheat oven to 375 degrees.*if you don't plan ahead (ahem like me) and don't have your butter at room temp, you can always put your butter in the microwave for a few seconds till it's super mushy. just trying to help you fly from the seat of your pants people out. l

44 comments:

these are amazing! i found this recipe on allrecipes.com and have used it over and over again! :) people are always commenting on how delicious they are!! i sometimes make extra and put it in the freezer, so when my husband and i get a hankerin' for cookies they are right there! :)

I will have to try this for my next YW activity. I like the idea of using different pudding flavors. Banana is my fav, but how fun would the pistachio be at St. Patrick's Day. Thanks for being a recipe sharer. If you want an citrus-y~ kick in the mouth Key Lime Pie visit my blog. joyinthejumble.comHappy 4th:)

That sounds gooooood! I use a little scoop (1/4 cup?) of vanilla pudding mix in my pancake batter. It makes them AWESOME. I had that huge can of it from the cannery, and you know once it's open the clock is ticking. I thought, how am I going to use all this vanilla pudding up? Ta-da, pancakes! Try it!

I am testing out this recipe as we speak! I was looking for something easy to take to the lake for the weekend - hello who doesn't love chocolate chip cookies?! I've added vanilla pudding, but just in addition to sugar, never in place of... I can't wait to see how it tastes (they look delicious in your picture though!)

Ok, I've got more of a technical question: How to do you make your cookies nice little lumps instead of glorified pancakes?

I've used this recipe in the past (or at least one like it). My cookies are always so soft they spread like crazy. I've tried refrigerating the dough, I've tried more flour, I've tried not softening the butter, I've tried all real butter, 1/2 butter 1/2 marg., I've tried almost everything.

Laree - try freezing the dough for a little while before you bake the cookies. also, make sure your cookie pans are cold too. I take mine and run them under ice cold water for a few minutes, dry them completely, and then add the dough. That way the cookies don't spread.Also, I found in the summertime I have to get my cookies ready on the cookie sheet in the dining room instead of the kitchen because the kitchen gets too hot and that makes the cookies run.hope that helps.and now I am going to go eat a cookie. :)

No lie, I had planned to make choc chip cookies tonight and was checking my blogs. So I had to try this. I found some chocolate double fudge pudding mix in the cabinet. Ta da! The best cookies I ever made! Thanks for the tip..now we're going to gain about 20 pounds each over here.

I have been substituting pudding for sugar in my choc. chip cookies for years. we have tried almost all the flavors-we like white chocolate the best. we also use the sugar free pudding vs. the regular pudding and they turn out just as yummy! :)

I just finished making these awesome cookies. The Husband scoffed at the secret ingredient but he is a convert now. Thanks for the wonderful recipe! (PS - I made the black bean & corn salsa for a picnic later, too...though I had to skip the avocado because it wasn't ripe enough. Wah! I'm looking forward to it even so.)

sounds super yummy....must try these as I have a fave choc chip cookie recipe I've used over and over for years, but it's getting a bit 'stale'!!!!(LOL Pardon the pun!) For we people downunder, how much is a 'stick'....as American cups are different measurements to ours, I'm not sure how to convert it...do you have a metric measurement??sugary hugsWendy :O)

This has our favorite recipe for over 30 years! Got it at a cookie exchange, only difference is I use 2 1/2C flour and French Vanilla Instant pudding is extra delish, watch for new packaging on that Instant pudding,the Instant print is in tiny print on the side where they give the ounces! Some people use bananaandor butterscotch and other flavors in theirs to change it up a little. We never change ours! Great recipe.

Ok, now you've reached another country! I'm from Brazil and fell in love with your recipe. Today I finnaly got some spare time to bake them. Fantastic!!! So I had to thank you a lot for this cause my daughter and I had the best time cooking and baking (it's a very easy recipe for a 5 year old to help).Thanks a lot, from Brazil!!